Tuesday, April 26, 2011

Clean Eating #104: Twice Baked Sour Cream & Onion Potatoes w/Tofu

Twice Baked Sour Cream & Onion Potatoes w/Tofu
6 Medium Baking potatoes, baked *Bake at 375 for about 20-40 minutes until soft ~ depends on the size of your potatoes.
6 oz of firm tofu (when my family is more used to tofu, I plan to double this)
8 oz of light/fat free sour cream
6 oz neufchatel/no fat cream cheese
5-6 green onions, chopped finely
Sprinkle of Parmesan & garlic pepper to taste

When baked potatoes are cool enough, scoop the inside out of the shell, leaving just a little potato.
Take 1/2 of the potato mixture and combine in a bowl with sour cream, cream cheese, onions and tofu. 
Using a mixer or food processor, blend ingredients until smooth.
Fill the potato shells and top with pepper and Parmesan cheese.
Bake for 15 minutes until lightly golden on top.
Serve with a salad.

What I'd Do Differently Next Time:  I plan to do a lot of variations on these.  Adding broccoli, garlic or chives, using different spices, etc.  I'm thinking a Mexican theme would work well too.  Maybe pureeing white beans or cauliflower would help as well with the starch content and adding protein.  This was a big hit.  Even Squatch didn't care that there was tofu in it because, "as long as its not jiggling, I'll eat it."